GirlGI | Girl Gone International Issue 9 | Page 115

WE’VE got our eye on the following

8 regions for delicious plates of local
fare. Some can be found at fine dining
and award winning restaurants, innovative and crafty markets, and at bustling
curb-sides with queues that stretch for
blocks. From spiced pigeon pie to bean
stews with whelks, jus-dunked sandwiches, wonky heirloom veggies and
pyramids of citrus fruits, it’s the return
of simplicity in 2015.

can visit Ribat El-Kheir, where women handroll couscous. Musts include the ever-popular
Clock Café for casual camel burgers or Riad
Norma for superb home cooking.

1.

Fez, Morocco
While taglines serve to define Moroccan cuisine
for foreigner, there’s a complexity bequeathed by
the diverse landstcapes. Situated in the Middle
Atlas , Fez offers laid-back charm. At the daily
souks, buy breakfasts of warm harcha (semolina)
bread and buttery meloui flat breads. Sample
dried meats, wild honeys, dates, olives and triangular pastries called briwats on a food tour. At
a cooking class, learn how to make the classics
like b’stilla - a spiced pigeon pie (fillings can vary)
sprinkled with confectioner’s sugar that you bake

2.

in a communal oven. An hour outside Fez, you

3.

1. Colorful “mountains” of spices are hard to
miss in a Morrocan souk.
2. Who needs romance when you can buy a
bunch of dates hanging the souk?
3. Goat is one of the many meats sold in the
souks.(Chelsea Claus Photography)